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This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1]: 81
Template: Fat composition in different foods ... of total fat; Cooking oils; Algal oil [1] 4: 92: 4 Canola [2] 8: 64: 28 ... Fats added during cooking or at the table
Cooking, salad dressings, margarine Sesame oil (unrefined) 14% 43% 43% 0.3 41% 177 °C (351 °F) Cooking Sesame oil (semi-refined) 14% 43% 43% 0.3 41% 232 °C (450 °F) Cooking, deep frying Soybean oil: 15% 24% 61% 6.7% 50% 240 °C (464 °F) [4] Cooking, salad dressings, vegetable oil, margarine, shortening Sunflower oil (high oleic, refined ...
Fat Quality Smoke point [caution 1] ... Vegetable oil blend: Refined: 220 °C [13] 428 °F ... Template: Smoke point of cooking oils.
Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New York strip and flank. Food & Wine 18 hours ago
Template:Comparison of cooking fats; P. Template:Principal fatty acids of common cooking oils This page was last edited on 22 December 2024, at 19:07 (UTC). Text is ...
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